Serving size: 4
Prep time: 15 minutes
Cook time: 5-8 minutes
8 Cherrystone clams
8 ramps (wild leeks)
2 tbsp Panko bread crumbs
Wash clams and open, reserving the clam in one half of the shell. Do not use clams that are already open (only use tightly closed clams.) Set aside.
Thoroughly wash ramps, cut off roots and then chop the rest (you use both the green and white parts.)
Pre-heat over to 450 F degrees.
In a sauté pan, over medium heat add a little olive oil and heat for about 1 minute. Do not smoke oil. Add ramps and cook for approximately 1-2 minutes stirring occasionally until the ramps have softened. Turn off heat and add 2 tbsp Panko bread crumbs and fold everything together.
Place clams in half shell on a baking sheet and spoon ramp and breadcrumb mixture over the top of each. Add a little pepper to taste and then top with a small pinch of Parmesan cheese.
Place in oven and cook for 5-8 minutes or until cheese melts and starts browning on the top. Remove and serve.
Concept behind the dish
This is my take on clams casino. It is meant to be a lighter, spring version of the traditional dish. The ramps are a nice compliment to the briny, sweet clams and I decided to use Panko breadcrumbs for additional texture.